| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC using Form 1-B without Salmonella non-typhoid listed as one of the Big 6 reportable illnesses. CDI - EHS emailed form to PIC today. Train staff on the 2017 NC Food Code changes. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee handling raw chicken, lamb and beef kebabs without handwashing between different species or handwashing before handling RTE skewers and grilled chicken. CDI - Hands washed and PIC educated food employees when to wash hands. -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed exposed small cups of cucumber and garlic sauce over front cold line, exposed to customer coughs and sneezes. CDI - PIC covered these with wax paper. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed light and dark buildup inside soda nozzles. Per PIC, these items are cleaned and sanitized with bleach sanitizer daily. EHS advised PIC to clean more often to prevent buildup. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed falafel mix at reach in cooler at front cook line cold holding at 47-49F. Per PIC, this item increases in temperature when reach in door is repeatedly used. CDI - PIC moved this mix to prep cooler under grill. At end of inspection, falafel was F. -1.5- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed older TPHC template in-use today. CDI - EHS sent 2017 NC Food Code information and TPHC form to PIC. Fill out completely and have available for all future inspections. -0- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chlorine sanitizer bottles at front line without name of sanitizer listed on outside. CDI - PIC labeled these during inspection. -1- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed garlic sauce cooling in deep portion by door just inside walk in cooler. EHS advised PIC to vent lid, use smaller portions and move container deeper inside cooler for more effective cooling. CDIO - Lid vented and food was below 41F in 30 mins. -1- REPEAT |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed tahini buckets used to store dry goods and sauces without labeling with the name of current contents. CDI - PIC labeled buckets. -1- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed heavily dented can with top seal damaged stored in direct contact with intact canes on dry storage shelf near rear kitchen entrance. CDI - PIC voluntarily discarded. EHS educated PIC about damaged seals allowing the entry of bacteria that could be harmful if consumed. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go containers with food contact surfaces facing upward over the oven in the kitchen, over the hot line at the front. CDI - PIC inverted these. -.5- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on splash guard around shawarma spit and on hood in kitchen. Clean often enough to prevent buildup. -.5- REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Keep closed to prevent pest harborage. -0- |